Ingredients (serves 3-4)

• 7 ounces / 200 grams strawberries, possibly organic
• 1 teaspoon / 5 ml balsamic vinegar
• 1 pound / 450 grams fresh fava beans
• 1 small fennel bulb
• 1 radish
• 2 tablespoons / 30 ml extra-virgin olive oil
• 1 tablespoon / 15 ml balsamic vinegar
• 1/8 teaspoon fine sea salt, or to taste
• A pinch of freshly ground black pepper
• 1/4 teaspoon stone-ground mustard
• 4-5 leaves of fresh basil, chiffonade
• 1 teaspoon minced fennel frond

Instructions

Wash, hull and slice the strawberries, then season them with the balsamic vinegar. Toss and set aside to marinate.

Shell the fava beans and blanch them for 30 seconds, then drain them and plunge them into a bowl of ice-cold water to stop the cooking. Slit the skin with your thumbnail then pinch or twist to slip the bright green core out of its coat and into a small bowl. Set aside.

Trim and clean the fennel bulb, leaving an inch or so of the green stalk to hold it when slicing. Quarter, cut off the core, and slice thinly using a mandoline. Set aside.

Grate the radish using the extra-coarse side of a hand grater.  

Bring the ingredients together in a serving bowl.

Pour the olive oil and balsamic vinegar into a small glass jar. Add sat, pepper and mustard. Put the lid on and shake vigorously. Pour the vinaigrette over the vegetables and toss.Taste and adjust seasoning, as needed.

Sprinkle basil and fennel frond.

Toss again and serve as a side dish or appetizer. Alternatively, spoon some salad on iceberg lettuce leaves and serve.

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